Friday, December 09, 2016, 9:46 a.m.

Beer isn't the only barbecue pairing

Beer and barbecue do the tango almost as famously as peanut butter and jelly or doughnuts and coffee. Whether the meat is spicy, smoky or sticky, most cold beer simply works. But for those of us who prefer wine, how does a cabernet sauvignon stand up to tangy mustard-laced pulled pork?